All Purpose Gluten Free Flour Mix (and grain free too..)

The key to every good and tasty gluten free baking formula is, of course, the flour. It will determine texture, density, nutrient content and over all flavor. With all of this in mind and so many gluten free flour options to choose from, it can be difficult to decide which is the best mix to play with. I hope this post helps take some of the guess work out of that sometimes confusing, time sucking, and let’s admit, infuriating stand still in the baking isle. Y’all know what I’m talking about. And if you’re completely new to gluten free baking and you don’t want to resort to those store bought all purpose mixes, (which are pretty costly…have tons of ingredients, and are pretty much always super high carb) then, clap your hands, put on a big happy smile and look no further!

This recipe was inspired by a gluten free all purpose mix I found in the ‘Cooking for Isaiah’ cookbook. All the recipes are gluten and dairy free. I think I’ve mentioned this book in a previous post. It was the first gluten free book I ever owned and I still reference it from time to time. If you’re interested in picking up a copy for your kitchen click here. The recipes are comforting and familiar, a great test drive for new gluten free foodies.

The flour mix in the book calls for white rice flour, potato starch, tapioca starch, xanthan gum and salt. Since I prefer the low carb, higher nutrient, gluten free flours, and had no idea how to really bake in the first place; I took the measurements from her bulk flour recipe and changed it up a bit. For example; instead of 6 cups of white rice flour- I took a guess and combined 3 cups coconut flour and 3 cups almond flour. I kept the ratio for tapioca and potato starch- although in the future I plan to experiment with arrowroot starch, which is unnecessary information, but you may want to play too. Then, I switched the xanthan gum (which comes from corn and can be gmo, unless specified non gmo on the label…which I haven’t found…) for guar gum. (which comes from the guar bean…and I’m pretty sure it’s not gmo…please tell me it’s not so) Oh, gmo’s …we really don’t know what these genetically modified (scientifically tampered and gene code reconstructed food like things…) can do to the body without seeing inside and studying each chemical reaction and effect. yeah- I’m no scientist, but I feel much more comfortable with older, recognizable, non-poisonous, not from the laboratory edibles, so I try to do my best. BUT it is still a free country, so you can make your choice. I won’t judge. Promise. Aaaaand, finally for the salt. I switched regular table salt for fine sea salt. of course. Because. minerals. naturally.

…all the cakey things. They’re all at your very fancy finger tips. Yaaaaaaaay!

What you need:

3 C Coconut Flour

3 C Almond Flour

3 C Tapioca Starch

1.5 C Potato Starch (not flour)

2 TB Guar Gum

1 TB fine sea salt

Place all ingredients in a big glass storage jar or mixing bowl and have a happy whisking party . Try not to make too much of a mess, you don’t want to waste the fine materials, but if you do…it’s not the end. Once it’s all married and becomes one- go bake something! I have found that you can sub this for MOST non-gluten free baking recipes, but to be on the safe side, I would go with the gluten free versions first. Happy baking!

All Purpose Gluten Free Flour Mix

2015-08-31 17:53:11

The best gluten free flour mix- in my opinion. It's nutrient dense, lower carb than most mixes, grain free-technically, and you can make just about anything with it!

Can’t wait to try this, Mary! I love how you were able to make this grain free too! Quick question though, do the recipes need to contain eggs since coconut flour is used or does the tapioca do a good job of holding stuff together? I’ve always heard that coconut flour needed eggs, but don’t use it all too often…just wondering what your experience has been. Thank you for sharing this with us, dear friend! ReplyCancel

Oh, yay! I hope you love it as much as we do! And, hmmmm..I’m trying to remember if I’ve used this mix without eggs. I’m sure I have; I’ve used this for mostly all of my baking needs – except those starchless trials that you do need eggs for, but I can’t recall which one specifically. I know the guar gum does a nice job of holding things together, the tapioca would help with that too; and if you use banana…or another egg replacer like ground chia or flax you should be good to go! I hope that helps a little. :-/ Thanks so much for stopping by, love! xoReplyCancel

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Hi, I'm Mary. Welcome to my virtual kitchen! This is where I share my heart in gluten free baking/cooking, and I couldn't be happier to connect with you here .